Why You’ll Love This Recipe
This Broccoli Potato Cheese Soup is an irresistible combination of creamy, cheesy, and savory flavors. The addition of potatoes and broccoli gives it a wonderful texture, making each bite satisfying. The sharp cheddar cheese adds a rich, tangy element that pairs beautifully with the creamy base. It’s easy to make and perfect for any occasion—whether you’re hosting a family dinner or just in need of a comforting bowl to unwind after a long day. Plus, this soup is versatile enough to be adjusted to your taste with a few simple variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon paprika
- Salt and pepper to taste
Directions
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes, or until the onions are soft and translucent.
- Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, or until the potatoes are fork-tender.
- Add the broccoli florets and continue to cook for another 5-7 minutes, until the broccoli is tender.
- Using an immersion blender, carefully blend the soup until smooth, leaving a few chunks of vegetables for texture. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth.
- Return the soup to the pot (if you used a blender) and stir in the heavy cream, shredded cheddar cheese, paprika, salt, and pepper. Stir until the cheese is melted and the soup is creamy.
- Taste and adjust the seasoning if needed. Serve hot with extra shredded cheese or a sprinkle of paprika on top.
Servings and Timing
- Servings: 6
- Total Time: 40-45 minutes
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Variations
- Add-ins: You can add crispy bacon bits for a savory crunch or cooked chicken for added protein.
- Cheese options: While sharp cheddar gives this soup a bold flavor, you can also experiment with other cheeses like mozzarella, Gruyère, or a cheese blend for a different twist.
- Make it vegan: For a dairy-free version, substitute the heavy cream with coconut milk and use vegan cheese or nutritional yeast instead of cheddar.
- Spices: If you like a little heat, add a pinch of red pepper flakes or cayenne pepper to spice things up. You can also try fresh thyme or rosemary for a more herby flavor.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When reheating, you may need to stir in a little more broth or cream to bring back its creamy consistency.
- Reheating: To reheat, warm the soup in a pot over medium heat, stirring occasionally. If reheating from frozen, it’s best to thaw in the fridge overnight and then heat on the stove.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge for up to 3-4 days. It actually tastes even better the next day as the flavors have more time to meld.
How can I make the soup thicker?
For a thicker soup, you can blend more of the soup until smooth, or add an extra potato to help thicken the broth. You can also make a roux with butter and flour and stir it into the soup for added thickness.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used in place of fresh. Just make sure to thaw and drain it before adding it to the soup to prevent excess moisture.
Can I use a regular blender instead of an immersion blender?
Yes, you can use a regular blender. Just let the soup cool slightly before blending, and blend in batches to avoid spills. Be sure to return the soup to the pot once it’s blended.
How can I make this soup spicier?
To make the soup spicier, you can add a pinch of red pepper flakes or cayenne pepper while cooking. Adjust to your heat preference!
Can I add other vegetables to this soup?
Absolutely! You can add other vegetables like carrots, celery, or even cauliflower. Just make sure to adjust the cooking time depending on the vegetable.
Is this soup gluten-free?
Yes, this Broccoli Potato Cheese Soup is naturally gluten-free, as it doesn’t contain any flour or gluten-based ingredients. Just be sure to check that your broth and cheese are gluten-free if you need to be strict.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh green salad, or a grilled cheese sandwich for a comforting meal.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then store in an airtight container. It can be frozen for up to 3 months.
Can I substitute the heavy cream with something lighter?
Yes, you can use half-and-half, whole milk, or even a non-dairy milk like coconut or almond milk for a lighter version of this soup.
Conclusion
This Broccoli Potato Cheese Soup is a creamy, cheesy, and satisfying dish that everyone will love. Whether you’re enjoying it on a chilly evening or making it for a family gathering, it offers comfort in every spoonful. With its rich flavors and simple ingredients, it’s the kind of soup you’ll return to time and time again. Try it today, and enjoy the cozy goodness!
Broccoli Potato Cheese Soup
- Total Time: 40-45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Broccoli Potato Cheese Soup is the ultimate comfort food, combining creamy potatoes, tender broccoli, and sharp cheddar cheese. Perfect for any season, it’s a satisfying dish that’s as warming as it is delicious. Serve it as a cozy meal for your family or as a crowd-pleasing appetizer. Easy to make, with rich and savory flavors, this soup will become a staple in your kitchen!
Ingredients
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes until soft and translucent.
- Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 10-15 minutes until potatoes are fork-tender.
- Add broccoli florets and continue to cook for another 5-7 minutes, until tender.
- Using an immersion blender, blend the soup until smooth, leaving some vegetable chunks for texture. Alternatively, use a regular blender in batches.
- Return soup to the pot (if blended) and stir in the heavy cream, shredded cheddar cheese, paprika, salt, and pepper. Stir until cheese is melted and soup is creamy.
- Adjust seasoning to taste and serve hot with extra cheese or a sprinkle of paprika on top.
Notes
- Add-ins: Add crispy bacon bits or cooked chicken for extra flavor and protein.
- Cheese Variations: Experiment with mozzarella, Gruyère, or a cheese blend for a different twist.
- Vegan Version: Swap heavy cream for coconut milk and use vegan cheese or nutritional yeast.
- Spice it up: Add red pepper flakes or cayenne for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
